(Not Exactly) Mama’s Kitchen
Mom was the best cook, and she had lots of specialties. Decadent lasagna, complex compote, gargantuan burritos. You name it, she made it. Perfectly.
I, on the other hand, never quite found my niche in the kitchen.
When Mom passed she left behind a beautiful legacy and an almost empty recipe box. The few recipes she had bothered to write down rather than commit to memory offered no guidance in terms of ingredient amounts. They were simply shopping lists for meal prep.
So, I was left in a rough spot. I wanted to taste the foods that Mom had fed me throughout my childhood, to be reminded of a somewhat simpler time. But how was I to cook like Mom if she hadn’t equipped me properly? The answer to that, my friends, is trial and error. And lots of Ajax for the burnt pans.
With that said, and since the holidays have settled upon us, I felt the need to reconnect with Mom and her food. I made one of my personal favorites from her repertoire – her chili. Well, I sort of made her chili. Just as her cards boast a casual approach to cooking, I also follow a laissez-faire philosophy. I often allow her lists to guide me, and end up in a different direction than she would take. And that’s OK. And sometimes, it’s better than OK. Like last night. So, here it goes:
(Not Exactly) Momma’s Chili
16 ounces of chopped grape tomatoes
1 can of kidney beans
1 pound of 96% lean beef
1 yellow onion, chopped
1 packet of Lawry’s chili seasoning
1 tsp of oregano
1 tsp of fennel
1 tbsp coconut oil
salt to taste
lemon pepper to taste
Directions: Saute onions in pot with coconut oil, allow to soften. Throw in tomatoes and seasoning, boil, then let stew on low until desired taste. Meanwhile, brown and season meat, then combine with tomatoes. Follow that with contents of kidney bean into pot and simmer. After meat is brown, place in pot after draining excess fat. Add a packet of Lawry’s chili seasoning, and follow instructions to complete.
You can serve it over my favorite – a crunchy-skinned baked potato, underneath another favorite (runny egg, pictured above, or even a poached one) or for a lighter version, this delicious recipe right here ??
Light and Crunchy Wilted Spinach
1 cup of baby spinach
1/2 lemon
1 tbsp of shredded parmesan cheese
1 tbsp coconut oil
salt and pepper to taste
Melt coconut oil over medium-low, throw in spinach. Wilt just slightly then spray with lemon juice and add salt/pepper. Mix and allow to continue to wilt. Allow for a bright green color rather than a dark green to keep spinach from getting too soggy. Top with parmesan and serve!
Hope you all enjoy. Let me know what you think, and be sure to follow my blog for more recipe ideas!